Weizenbock recipe, and yeast thoughts?

Discussion in 'Homebrewing' started by Reneejane, May 25, 2012.

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  1. Reneejane

    Reneejane Initiate (0) Jan 15, 2004 Illinois

    Hi, Looking to brew a weizenbock recipe this weekend. am not a huge fan of the excess ester flavors, and am thinking of doing a weizenbock because of malt-forward profile indicated in the bjcp style guide. Thinking of using Wyeast 3056. Anyone had experience with this yeast? And, does anyone know the white labs equivalent?
    Thanks!!
     
    #1 Reneejane, May 25, 2012
  2. Pegli

    Pegli Initiate (0) Aug 30, 2006 Rhode Island

    I've had great success with WLP380 for weizenbocks. Ferment cool (~ 65ish) - especially if you're going big - and everything balances out nicely.
     
    #2 Pegli, May 25, 2012
  3. Reneejane

    Reneejane Initiate (0) Jan 15, 2004 Illinois

    thanks!
     
    #3 Reneejane, May 25, 2012
  4. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    This. Cooler fermentation temp is really the key to getting some nice spicey notes without that (much) banana.
     
    #4 MLucky, May 25, 2012
  5. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Stay away from 3056, unless you like bananas, peaches and apricots. I fermented this pretty cold (62 F) and got an incredibly fruity beer, whereas the other 5 gallons of identical wort that I fermented with 3638 at the same temp (62 F) came out much better beer; balanced, bready, slightly spicy with some nice clove and detectable vanilla esters. 3068 is the classic spicy, bready, with a more pronounced banana and clove profile than 3638, even when fermented cold. Just depends what you want.
     
    #5 barfdiggs, May 25, 2012
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